Notice Limited (“the Company”) was placed into Administration on 18 January 2023, with Adrian Paul Dante and Joanna Kim Rolls appointed as Joint Administrators. Adrian Paul Dante is licensed to act as an Insolvency Practitioner in the UK by the Institute of Chartered Accountants in England & Wales and Joanne Kim Rolls is licensed to act as Insolvency Practitioners in the UK by the Insolvency Practitioners Association. They are bound by the Insolvency Code of Ethics when carrying out all professional work relating to an insolvency appointment.

The affairs, business and property of the company are being managed by the Joint Administrators, who act as agents of the Company and without personal liability.

Any queries relating to the Company or the Administration should be made to the Joint Administrators via the Administration team, and

Lourensford - Chardonnay 2012

South African White Wine
Lourensford - Chardonnay 2012

Country of Origin

South Africa

Key Information

Other Information

  • ABV13.5%
  • Food MatchPoultry
  • Food MatchSoft Cheeses
  • Grape TypeChardonnay
  • Vintage2012

The wine has a straw-yellow colour with a green tinge.

Zesty citrus, apricot and peach aromas characterize the nose with hints of fresh pears.

The palate is full and rich with the fruit flavours that follow through from the nose, perfectly balanced by the wood.

The wild fermented component gives a layered structure to the wine.

100% Chardonnay.

All grapes were sorted for quality purposes after arrival at the winery. Destemming and crushing followed after which the mash was conveyed to the presses via a mash cooling system and rapidly cooled the mash to 6- 8°C. Light pressing followed and the juice was settled overnight at about 10°C. The clarified juice was racked to a fermentation tank where it was inoculated with a chosen yeast strain. Alcoholic fermentation was carried out at 18°C. Approximately 25% of the juice was racked directly to French oak barrels where fermentation took place with wild yeasts that occur naturally on the grape skins. Approximately another 25% of the wine started its fermentation in tank and was then transferred to barrel to finish its fermentation in French oak barrels. The wine was left in the barrels and on the coarse lees for up to 8 months. The lees were stirred up every two weeks to add to the complexity and structure of the wine.

1 Recipe match


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